Recipes
Golden Rice Pilaf with Sweet Shredded Carrots
Cooking Times
Ingredients
- 2 tbsp. olive oil
- 1 minced shallot, or small onion
- 1 tsp. turmeric
- 1/4 tsp. cinnamon
- 1/2 tsp. cumin
- 1 zest and juice of orange
- 2 cups uncooked basmati rice
- 2 tbsp. unsalted butter
- 2 cups Cal-Organic Rainbow Shredded Carrots
- 1/4 cup Cal-Organic Green Onions
- 1/2 cup golden raisins, raisins, currants, or other dried fruit
- 1 cup sliced almonds
- 1/4 cup chopped mint leaves
- To taste Kosher salt
Directions
- In a medium pot with a lid over medium heat, add olive oil.
- Add shallot and cook until softened, about 2 minutes.
- Stir in turmeric, cinnamon, cumin and rice. Add 3 ½ cups water and 2 teaspoons kosher salt and ½ the orange juice. Bring to a simmer and cover.
- Cook on low for 20 to 25 minutes, or until rice is tender. Once rice is cooked, fluff with a fork.
- In a separate skillet over medium heat, melt the butter.
- Once the butter is melted, add carrots and orange zest. Cook until the carrots are slightly softened, but still tender, about 1 minute. Set carrots aside.
- Add raisins and remaining orange juice to the pan and cook until raisins plump.
- Transfer the rice to a serving dish. Top the rice with separate stripes of green onions, raisins, carrots, mint and almonds. Serve warm.
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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